Thai Fried Cabbage and Eggplant

After purchasing some beautiful Thai basil and eggplants at the Asian grocery, I decided to create a quick and simple meatless stir-fry. With just the right amount of heat and the peppery flavor of the basil, this cabbage and eggplant dish can be served over steamed rice for a lighter Thai meal.

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Ingredients:
1 tablespoon oil
3 scallions, sliced
3 cloves garlic, chopped
4 cups chopped eggplant
1 tablespoon sugar
1/2 tablespoon soy sauce
6 cups finely shredded cabbage
2 tablespoons lime juice
1/2 tablespoon fish sauce
1/2 teaspoon sriracha
1 tablespoon sweet chili sauce
1-1/2 tablespoons chiffonade of Thai basil

Preparation:
Heat the oil over medium-high heat in a wok or large pan. Add the scallions and garlic and saute until fragrant, about 1 minute.

Add the sugar and chopped eggplant and stir-fry for about 3 minutes, or until the eggplant is golden brown. Add the soy sauce, shredded cabbage and lime juice.

Toss well to incorporate the sauce and cover and steam for 30 seconds to 1 minute so the cabbage will soften slightly. Add the fish sauce, sriracha, sweet chili sauce and basil, toss again and serve immediately over steamed jasmine rice.

Makes 4 servings

Recipe Notes:
If you can't find Thai basil, use regular Italian basil and add a bit of black pepper.

– recipe created by the editors of "MyGourmetConnection Recipes" | Written by Erika Pitera

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